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Gulab Jamun Pannacotta

I’m out of my comfort zone here, if you don’t try, you’ll never know.

Experimenting with Indian cuisine, I gave this traditional sweet a make over. A Gulab Jamun Pannacotta  topped with a mango mousse, if you are looking for a refreshing dessert, try this.

Gulab Jamun Pannacotta

Syrup 

1 1/4 cup sugar

1 1/2 cup water

3 cardamom pods, split 

2 tsp rosewater

Bring to a boil, boil for 7 min, remove from heat and stir in the rosewater, set aside to cool. 

 

Gulab Jamun

1/2 cup milk powder

1 Tblsp cake flour

1/2 tsp baking powder

3 Tblsp milk (warmed)

1 Tblsp ghee

2 tsp yoghurt

1/4 tsp ground cardamom

In a bowl of a stand mixer fitted with a paddle attachment, mix together, milk powder, cake flour, ground cardamom baking powder.  Add the ghee and mix to bread crumbs. Mix the milk and yoghurt together, add to the flour mixture, gradually to form a soft dough (you won’t use up all the mix).

Scoop the dough using a measuring tsp, 1 tsp per ball. Keep covered with a moist cloth as you roll to prevent them from drying. Fry, for a few minutes until golden brown.  Drain on a paper towel and place in the syrup. Leave in the syrup for 30 min, minimum before using. 

 

Pannacotta

1/3 cup Gulab Jamun syrup

1/2 tsp ground cardamom

Pinch of saffron 

Chai masala (all spice, cinnamon, powdered ginger, cloves, cardamom ground together)

1 1/2 cup milk

1 1/2 cup cream

1/3 cup sugar 

1 Tblsp gelatin powder + 3 Tblsp milk

Sprinkle gelatin over gulab jamun syrup, set aside to bloom.  In a saucepan, heat milk, sugar, cardamom, chai spice, and saffron.  Remove from the heat add the gelatin and mix. Then add the cream and stick blend.

Pour into your serving bowls and spoon in a few Gulab Jamun ( about 3). Refrigerate  for 2 hours or until set.

 

Mango Mousse 

1 cup purée mango

1 cup whipping cream

3-4 Tblsp castor sugar 

1 1/2 tsp gelatin + 3 Tblsp water 

Diced mangoes

Sprinkle the gelatin powder over the water and set aside to bloom. Whip the above together, microwave the gelatin for a few seconds to melt add to the mango mixture, pour over the pannacotta and toss in the diced mangoes. 

Refrigerate until set.

Decorate as desired.

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